Marble Cake with Chocolate Mousse and Cherry Confits

Start by **separating the egg whites from the yolks** into different bowls.

Add a **pinch of salt** and sugar to the egg whites and whisk them on high speed until you achieve **stiff peaks**.

Next, **fold in the egg yolks** to the whites gently until fully incorporated.

Sift the flour together with the baking powder and **gradually add it** to the egg mixture in three portions, mixing carefully after each addition.

Divide the batter into two halves; **add the sifted cocoa** to one half and mix it in.

Pour the batters alternately into a cake pan and **bake at 160°C (320°F)** for about **40 minutes**, or until a toothpick comes out clean.

Once baked, turn the cake upside down onto a cooling rack and cool completely before removing it from the pan.

First, **hydrate the gelatin** according to the package instructions.

In a saucepan, heat **100 grams of heavy cream** almost to boiling, then pour it over the chopped chocolates.

Let it sit for 1-2 minutes, then use an immersion blender to **blend until smooth**.

Melt the gelatin and mix it into the chocolate mixture, allowing it to cool to a **warm temperature**.

In a separate bowl, **whip the remaining cream** to soft peaks.

Carefully combine both mixtures until they are completely uniform.

Pour this mousse into two **14 cm molds** and freeze until set solid.

Combine the cherries with sugar in a saucepan and bring to a **boil**, cooking for **2 minutes** over low heat.

Mix the cornstarch with water until smooth, then pour it into the cherry mixture, stirring well.

Cook until thickened, then let it cool and **chill in the refrigerator** until stabilized.